Aloo Palak Stir Fried Indian Potatoes And Spinach Recipes

ALOO PALAK (INDIAN POTATOES & SPINACH)

Aloo Palak (Indian Potatoes & Spinach) image

I got this aloo palak recipe from daawat.com, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it a little milder deseed the chilies.

Provided by -Sylvie-

Categories Spinach

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

300 g spinach, fresh or frozen
2 garlic cloves, roughly chopped
1 inch fresh ginger, roughly chopped
2 onions, chopped
1 -2 green chili, chopped with seeds
200 g waxy potatoes, peeled and cubed
1 teaspoon turmeric
4 tablespoons ghee or 4 tablespoons butter
1 teaspoon cumin seed
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon fresh cream (optional)
salt

Steps:

In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
Remove from the pan and blend to a fine puree and keep aside.
In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
Simmer for few minutes till the potatoes absorb the flavor.
Add fresh cream if desired.

Nutrition Facts : Calories 404.4, Fat 26.9, SaturatedFat 16.1, Cholesterol 65.5, Sodium 134.7, Carbohydrate 38, Fiber 8.4, Sugar 7.3, Protein 8.7

ALOO PALAK (STIR-FRIED INDIAN POTATOES AND SPINACH)

Aloo Palak (Stir-Fried Indian Potatoes and Spinach) image

Aloo palak (potato spinach) is a wholesome Punjabi recipe, commonly found in Indian restaurants.

Provided by Cody Harris

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

2 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger
2 tablespoons vegetable oil, divided, or as needed
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 potatoes, peeled and chopped
2 roma (plum) tomatoes, chopped
2 bunches fresh spinach, chopped
salt to taste

Steps:

Grind garlic and ginger together to make a paste.
Heat 1 tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until translucent, 5 to 7 minutes. Add cumin, coriander, cayenne, and turmeric. Add ginger-garlic paste. Mix well. Stir in remaining oil, potatoes, and tomatoes; cook until oil leaves the side of the pan, about 5 minutes. Add spinach and salt; continue to cook over medium heat until potatoes are tender, about 20 minutes. Serve.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 32.7 g, Fat 8 g, Fiber 7.9 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 184.8 mg, Sugar 4.8 g

ALOO PALAK(INDIAN POTATO AND SPINACH CURRY)

Aloo Palak(Indian Potato and Spinach Curry) image

Aloo palak is one of my favorite Indian dishes and every time we ate at the Indian restaurant I always ordered this,since I have some indian spices on hands,I cooked this at home,and it's amazing that my husband says it was almost as good as the restaurant one.give this super healthy and rich in color dish a try:-)

Provided by sashas kitchen

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb spinach, chopped
1/2 white onion, finely chopped
2 large potatoes, peeled and cubbed
1 tomato puree
1 green chili pepper, seeded and chopped
1 piece ginger, minced
2 garlic cloves, minced
1 teaspoon lemon juice
1 teaspoon cayenne (optional)
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon cumin seed
1 tablespoon garam masala
4 tablespoons canola oil
1/4 cup yogurt
salt

Steps:

Bring salted water to a boil,cook spinach over high heat for 2 min,covered,cool quickly,blend it with green chili to make a coarse pase.
Precook the potatoes in boiling water for 15 min and dain, or you can omit this step but the potatoes will be chewy.heat 2 tbsp oil and fry potato cubes for 5 min or until lightly brown,keep aside.
Heat another 2 tbsp oil and fry cumin seeds and onions till soft,then add in ginger garlic mince and further fry for 1 minute.
Add in tomato puree and fry for 2 min,add all the dry spices and lemon juice,stir well.
Add spinach and potatoes,stir to combine,cook over low heat until thickend.
Add cream or yogurt,Mix gently and cook for 2 more minute.

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